Influence of spray-dryer air temperatures on encapsulated mandarin oil

Drying Technology

Volumn 29, Issue 5, 2011, Pages 520-526

  Bringas Lantigua, Madai ^a   Expósito Molina, Idalmis ^a   Reineccius, Gary A ^b   López Hernández, Orestes ^c   Pino, Jorge A ^a  

^a Food Industry Research Institute   (Cuba)

^b UNIVERSITY OF MINNESOTA   (United States)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO DE MEDICAMENTOS CIDEM   (Cuba)

Author keywords

Drying air temperatures; Encapsulation; Flavor retention; Mandarin oil; Spray drying

Indexed keywords

DRYERS (EQUIPMENT); DRYING; EFFICIENCY; ENCAPSULATION; MICROENCAPSULATION; SPRAY DRYING; SURFACE ANALYSIS; SURFACE PROPERTIES; VOLATILE ORGANIC COMPOUNDS;

DRYING AIR TEMPERATURES; FLAVOR RETENTION; MANDARIN OIL; MULTIPLE RESPONSE OPTIMIZATION; POLYNOMIAL REGRESSION EQUATIONS; RESPONSE SURFACE ANALYSIS; RESPONSE SURFACE MODELS; VOLATILE OIL RETENTIONS;

ATMOSPHERIC TEMPERATURE;

EID: 79953703696     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2010.513780     Document Type: Article

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